Brioche

Highland Park

Brioche

San Francisco

All donuts, cookies, bostock, bread pudding and other menu items will look and taste impeccable because of you. Your goal will be to produce an exceptional product with expediency. The goal with this role is to handle donuts as delicately as possible to ensure a beautiful end product.

Lamination - Doughs

San Francisco

Doughs

San Francisco

Lamination - Doughs

San Francisco

Job Description

WHO WE ARE

Convention can be boring. Actually, it's almost always boring...but that’s why the 60’s happened. It’s also why we happened. We believe you don’t need to have an opinion and a mustache to eat a croissant, and you sure as hell don’t need to have a gym membership just to enjoy some carbs. Enter us. We’re the new-comers to the pastry world, and, much like your younger sister, the parents are still pretending we’re going to turn out just fine. We probably will, but until then we’re hoping to rewrite the traditional rules of branding, overturn common practice in company culture, and rethink craft baking as a whole.

WHO WE’RE LOOKING FOR

We’re searching for someone who is Jonestown loyal to carbs and wants to flip this industry on it’s head. We want someone who is capable of understanding our brand to its core and see that manifest itself in the kitchen. The ideal candidate lives and breathes viennoiserie, and is ready to flex some creative genius with a bunch of other idealistic croissant-lovers. If you take carbs way too seriously, we should consider changing our relationship status.

Position Summary

THE JOB

The goal of this role is to find the middle ground between speed and high-detail to preserve proper temperatures and form doughs, and perform the folds (after lock-in) and meticulously shape all laminated doughs for all croissants, kouign amanns, danishes and other doughs. Reporting to the Pastry Chef or Sous Chef, you’ll execute lamination of impeccable layered croissant and danish doughs and transform it into the “Brangelina” of pastries.

STARTING WAGE

$17.50–20.00/hr

Responsibilities

Supporting various stages of croissant production

Making croissant and danish dough

Operating dough sheeter to laminate croissant and danish doughs with double and single folds

Doing turns on blocks of doughDoing turns on blocks of dough

Shaping laminated dough into croissants, danishes, bearclaws, etc.

Sheeting butter for lamination

Maintaining a clean and organized work space

Working seamlessly with other staff members

Minimum Requirements

Experience operating dough sheeter and doing lamination

Strong attention to detail

Must have the physical abilities to carry out the functions of the job description

Reliability to arrive to shifts on time, even if early in the morning

Current Food Handlers Card

Physical Demands

Standing is required for the majority of the work day, must lift or carry up to 50 lbs.

Job type:Full-time

Perks:Flexible Paid Time Off, Medical Benefits, Commuter Benefits

Local candidates only:Bay Area

Preferred experience:2+ years experience in a professional kitchen, doing lock-ins and turns on croissant and danish dough

Mr. Holmes Bakehouse is an Equal Opportunity and E-Verify Employer.

This job description is a summary and not all inclusive of position duties and responsibilities.